Clean the mussels individually with a rough cloth or brush. Soak the mussels in cold water for about 1 hour. (Add some salt to encourage mussels to release out any dirt.)Drain the mussels in one hour.
Pour the water into a pot and boil the mussels. When it boils, scoop out any white froth / debris that may float.
Take out all the mussels and 1 cup of boiled water (broth) from the pot.
HOW TO MAKE KOREAN SPICY MUSSEL STEW
Pre heat the wok for 10 seconds. Add some cooking oil and the garlic. Stir it quickly. Add the chili flakes and green chili. Stir it quickly. Add the gochujang, honey, and the soy sauce. Stir it quickly.
Add the broth (1 cup of mussel boiled water) and the mussel. Simmer it for 3 minutes.
You can discard the rest of the broth or re-use it for other cooking if you want.